DayBreak Lavender Farms grows its own organic lavender for tea.

In the '90s it was all about serving espresso to your clients. Today it's tea. Jody Byrne, co-founder ofDayBreak Lavender Farmsin Streetsboro, Ohio, suggests offering three different kinds of tea to start—botanical/herbal tea like Lavender Chamomile, a green tea like First Blush Asamuchi Sencha and one exotic tea like Masala Chai or Jasmine Pearl. You can keep 48 ounces of tea—Byrne suggests pouring three-ounce servings—in a good thermos for up to 12 hours. To kick things up a notch, serve exotic teas in artisanal tea ware. "Anything done with wine can be done with tea," says Byrne, who suggests having tea parties, high tea, tasting nights with score sheets and flights of teas for tastings. http://daybreaklavenderfarm.com/